The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !
Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

 


26. Red Ox Tongue (a l’Ecarlate).

  Wash the tongue thoroughly, and leave it to soak during
two days, after which rub it with saltpetre and a little
brown sugar ; season it with whole pepper, and add a little
cold salted water ; leave it to soak in this four days, taking
care to turn it every day ; then put it on to boil in water,
to which you may add a little of the brine, an onion, a
carrot, a bay-leaf, and a little parsley. When the tongue
is done, skin it, place it in a deep dish, and pour the
liquor over it, after passing the latter through the tammy.
The tongue is of a better flavour when left to get cold in
the gravy.

 
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